Schokinag Bitter-Sweet

[Desiderio]

I know we probably went over this topic several time, but chocolate season start for me this weekend and doing inventory of what I have left and not, I need to order some white chocolate and dark ,I was wondering how is the Schokinag Bitter-Sweet , if anyone ever tried if suitable for chocolate making or not ( buying it in bulk thats why ) I dont know the % I have asked the vendor waiting for and answer ,I thin they only have 3 type ?Right? the milk the white and the bitter sweet that most of the sites says its 71/72 %.

If you have any feedback it will be appreaciated

Thank you much

[Trishiad]

It was a few years ago that I tried it but I remember it being vey similar to the callebaut in flavor and price.

[SweetSide]

They actually have 2 darks -- regular bittersweet and extra bittersweet. The extra bitter is the best tasting that I have ever had at that % (72%). Smooth and creamy yet very dark. I would use it if I could. I liked their white very much also. Some whites give me a tingling in the back of my throat (I wish I knew what did that), but theirs doesn't. Melts beautifully as well.

[Desiderio]

Thank you so much for your answers.I think the one the site has is the bittersweet not the extra , but that would be nice to try a nice smooth very dark chocolate yummy , thanks for the feedback on the white as well as they have a real good price and I wanted to try it.

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[chiantiglace]

absolutely nothing wrong with it in my book. We use it heavily at school.

[Desiderio]

absolutely nothing wrong with it in my book.  We use it heavily at school.

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Thank you for your feed back , I am glad to hear you use it at school as well I did a rather big order ( well so ) so I am reassured about that .

[chromedome]

We used it a lot at the fine-dining restaurant I worked at. I found that it melted well and was not quite as viscous as Callebaut (nor yet as runny as Lindt). To my taste, the flavour is earthier and less fruity/acidic than Callebaut. I prefer it for applications where the end flavour is to be less sweet than bitter. It's a solid product at a reasonable price, in my experience.

[Desiderio]

We used it a lot at the fine-dining restaurant I worked at.  I found that it melted well and was not quite as viscous as Callebaut (nor yet as runny as Lindt).  To my taste, the flavour is earthier and less fruity/acidic than Callebaut.  I prefer it for applications where the end flavour is to be less sweet than bitter.  It's a solid product at a reasonable price, in my experience.

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Thank you also for the nice feedback , I am looking foward to work with a new type of chocolate ( I have been using Eguittard mostly and some El rey ,and I like them a lot for taste and the nice versability ( ?sp ) ).

Later on if my finances permit , I want definatly try Valrhona , and on my trip back to Italy , probably go and try Domori, Amadei, Slitti etc ( cheaper there thanto order samples here ).